Homemade Hashbrowns with Spinach and Carrots
eatoplan
November 18, 2024
Homemade Hashbrowns with Spinach and Carrots offer a crispy, colorful twist on the classic breakfast favorite. These veggie-packed patties combine shredded potatoes, fresh spinach, grated carrots, and onion for a nutrient-rich start to your day. Seasoned with chili powder and lightly crisped in oil, each bite delivers both flavor and texture.
Perfect as a savory breakfast, snack, or light lunch, these hashbrowns are easy to prep and pan-fry in under 30 minutes. Serve hot with your favorite dip or a side of eggs for a wholesome, satisfying meal.
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Ingredients:
Adjust Servings
| 0.5 carrot grated | |
| 0.5tsp chilli powder red | |
| 1.5tablespoon cornflour | |
| 0.5medium onion chopped, finely | |
| 3medium potatoes grated | |
| 3servings salt to taste | |
| 0.5cup spinach leaves fresh, chopped |
Directions
1.
Prep the Vegetables
1. In a large bowl, combine the grated potatoes, spinach, onion, and carrot. | 2. Sprinkle with 1/2 teaspoon salt and mix well. | 3. Squeeze the mixture firmly to remove excess moisture.
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2.
Season the Mixture
1. Add 1/2 teaspoon red chili powder and 1 tablespoon corn starch. | 2. Taste and adjust salt as needed, mixing until everything is well combined.
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3.
Form the Patties
Divide the mixture into patties, forming them to your desired size.
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4.
Cook the Hashbrowns
1. Heat 2-3 tablespoons of oil in a large pan over medium-high heat. | 2. Carefully place the patties in the hot oil, cooking them until they are golden brown on both sides (about 3-4 minutes per side). | 3. Lower the heat to medium and cook until fully cooked through.
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5.
Serve
Serve the hashbrowns hot, garnished with a sprinkle of fresh herbs if desired.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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